I've been wanting to post a weekly roundup-type post for months now and it's officially time for post numero uno. I will be posting these roundups on Tuesday each week (the end of my workweek) with the goal of capturing up-to-date snippets on things I'm loving and working on that particular week.
Super excited for today's release of Tartine's Cookbook No. 3! It includes 85 whole-grain versions of Tartine Bakery & Cafe favorites along with reformulation of recipes using nut milks and alternative sweeteners. This will be a must-have resource in your kitchen.
I recently had my first brunch experience at Suzanne Goin and Caroline Styne's AOC. I hadn't been back to AOC at all since it's reopening in February - that section of West Third Street can feel like a different country to those of us living over on the westside - call me dramatic, but LA traffic is the worst. Bottom line, it was fantastic. If you can, sit out in the bright and sunny patio area. Check out the Menu, HERE.
Caraccioli Cellar Brut Rose. 60% Chardonnay. 40% Pinot Noir. Santa Lucia Highlands. Made in the traditional Champagne method. One of my absolute favs as far as domestic bubbly goes.
I cheffed a dinner down in Palm Springs earlier in the week for Apples and Onions LA. The menu was filled with tons of holiday cheer. Crab Toasts, Rosemary Roasted Nuts, and Lamp Chops to start followed by a Butter Lettuce Wedge with Bleu Cheese and Crispy Shallots. Dinner included a Bone-in Ribeye, Wild Mushrooms, Truffled Peewee Potatoes, and Creamed Kale. Dessert was a Butterscotch Pot de Creme with Fleur De Sel Caramel and Creme Fraiche Whipped Cream. Here is a peek at the some of the courses.
While down in Palm Springs, we had a fabulous dinner at Birba. Woodfire pizzas and beautiful cocktails galore. Loved their salads and small plates too - the eggplant caponata, nonna's meatballs, and chopped salad were outrageously good. Our favorite cocktails are pictured here: Hello Nancy, Heated Snake, and Rosey Cheekys. I highly recommend if you are in the area!
Still trying to figure out what to make for Christmas gifts? I made a big batch of Homemade Mulling Spices this last week and packaged them in pretty Weck jars. Bonus points for dehydrating your own orange slices and fresh ginger (slice and place in 175 degree oven for 4-5 hours). Simply combine cinnamon sticks, whole allspice, cloves, cardamom pods, and star anise with the dried orange slices and ginger. Mix 2 Tbsp of spices with 1 quart of wine or apple juice and simmer for 20 minutes. If you go the mulled apple cider route feel free to spike it with a bit of spiced rum for some serious fun.